Leek & mustard vinaigrette with Carmarthen ham

Leek & mustard vinaigrette with Carmarthen ham

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6

Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
285
protein
25g
carbs
3g
fat
19g
saturates
8g
fibre
2g
sugar
3g
salt
2.26g

Ingredients

  • 3 large leeks
  • 3 tbsp good-quality extra-virgin olive oil
  • 2 tbsp grain mustard
  • small bunch chives, finely chopped
  • 18 slices Carmarthen ham or any good quality air-dried ham
  • 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella, drained and each cut into 6 wedges
  • toasted sourdough bread, to serve, optional

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Method

  1. Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
  2. Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
  3. Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.

Recipe from Good Food magazine, March 2011

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Comments

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ade_in_the_kitchen's picture

Really enjoyed this dish. The leak vinaigrette was simple to make and very tasty. On paper the recipe seems a little bland but in reality it's delicious.

I used air dried ham and served some hot ciabatta on the side drizzled with oil and balsamic vinegar.

lizleicester's picture
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Easy, tasty way to do leeks as a salad which we had with chicken and other salads.

susanweldon's picture
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The leek and mustard vinaigrette was very straightforward and absolutely delicious. Unfortunately I couldn't find the ham or cheese, but used serrano ham and didn't use a cheese as I don't particularly like mozzarella and I think the vinaigrette would drown it. I will certainly do the vinaigrette again as I can think of all sorts of things it would fit very well with for a starter.

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